Potato Taco Bowls: Easy and Delicious!!

Craving something hearty, healthy, and packed with protein? I have the recipe for you. These potato taco bowls are customizable, easy to make meal that’s perfect busy weeknights, fun weekend lunch, or meal prep. Forget boring salads. This low-fat, high protein meal is so easy to make.

These potato tacos bowls are a winner!

These bowls are a delightful mix of savory seasoned potatoes, protein rich toppings, and your favorite taco fixings. Plus they are incredibly versatile, allowing you to tailor them to you and your family’s needs and tastes. I made my fuel pull nacho cheese sauce.

If you don’t want to make the cheese sauce, substitute whatever you want. My suggestion would be blended cottage cheese with salsa. That is my second favorite way to add protein and flavor to my taco bowls.

Potatoes and toppings

I used a bag of yellow baby Dutch potatoes. 1 bag (the bags I buy are 1.5 lb), divided by four is 27 grams of carbs. You decide how much of the potatoes that you want to use. I also took 2 of the 25 calorie corn tortillas and crisped them up in the oven. They make the perfect bit of light, low calorie crunch!

One quick note, if you are a volume eater, add as many veggies as you want. Serve on top of a big bowl of greens. Make my Spanish cauliflower rice. That recipe is so amazing and would make a greet base for this recipe.

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Potato Taco Bowls

Course Main Course

Cuisine American, Mexican

Diet Diabetic, Low Calorie, Low Fat

Servings 4 People

Author Jennifer Overstreet

Ingredients

• 1 Lb Lean Ground Meat
• 1 1/2-2 Pckg Taco Seasoning, I made my own
• 4 Serv Potatoes of choice

Any Additional Things: Nacho Cheese Sauce, Cilantro, Tomatoes, Pickled Jalapenos, Pico, Salsa, etc.

Instructions

• Cook your hamburger meat. Add 1 packet, or equal amount of homemade taco seasoning.
  
• Here is how I prepped the potatoes, you can just air fry or bake without the extra step. I brought a pot of water to boil with some salt and baking soda, about a tsp of each. When they were soft, but not mushy, I removed them. I dried them a little with a paper towel.
  
• Put them on a baking sheet. I added about 1/2 package of taco seasoning and tossed them to coat. Bake at 400 degrees about 10-15 minutes.
  
• I placed the potatoes in the bottom of the bowl. I topped with 1/4 of the seasoned taco meat.
  
• Add whatever taco toppings you like. To keep mine a thm e, I made my nacho cheese sauce.
  
• For a light crunch I baked the corn tortillas.
  
• Break it up and add on top. Perfection!!